Since we had beets again I thought that I would include this recipe. This is a part of the week’s collection from our member Michelle Kelts, CSA member and Chapter Host.
1 pound halved peeled beets
1/3 cup plus 2 tablespoons water
1/3 cup couscous
2 tablespoons minced shallots
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds
3 tablespoons mint
Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
Bring water to a boil. Add couscous; cover. Remove from heat; let stand 5 minutes.
Combine shallots, olive oil, lemon juice, Dijon mustard, salt, and pepper.
Add beets and couscous. Top with almonds and mint.
Share to Print
From: Cooking Light, March 2013